I only went to the store for eggs. A quick trip in and out. But as I was standing there at the fridge aisle, watching a little boy try to pronounce “cottage cheese” to his mom while holding the tub upside down, I suddenly got hit with a craving I couldn’t shake. Not for the cheese exactly—but for something warm, light, and nourishing.
Eggs were already in the cart, and the memory of that boy’s stubborn curiosity sparked an idea: why not build a meal around these very ingredients?
By the time I reached checkout, a container of cottage cheese and a fresh bunch of spinach had joined the eggs. On the drive home, I was already imagining the aroma: sautéed onions melting into greens, the fluff of eggs rising just right, and creamy cheese nestled into each bite without a crust to weigh it down.
Back in the kitchen, I tossed on some music, chopped the onions, and let the quiet rhythm of cooking take over. This Cottage Cheese And Spinach Crustless Quiche delivers exactly that.
Short Description
A light, protein-packed crustless quiche made with creamy cottage cheese, sautéed spinach, and shredded mozzarella—perfect for breakfast, brunch, or a nourishing dinner.
Key Ingredients
- 1½ cups cottage cheese
- 4 large eggs
- 1 cup sautéed spinach + chopped onion (already cooked and drained)
- A pinch of ground nutmeg
- ½ cup shredded mozzarella cheese
Tools Needed
- Mixing bowl
- Whisk or fork
- Frying pan (for sautéing spinach and onion)
- Pie dish (greased)
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a standard 9-inch pie dish with oil or cooking spray to prevent sticking.
Step 2: Prepare the Filling Base
In a large mixing bowl, crack the 4 eggs and whisk them well until fully blended. Add the 1½ cups of cottage cheese and a pinch of nutmeg. Whisk again until the mixture is smooth and uniform.
Step 3: Add the Vegetables and Cheese
Stir in 1 cup of sautéed spinach and chopped onion. Make sure any excess moisture has been removed from the spinach mixture—this prevents a watery quiche. Add ½ cup of shredded mozzarella and stir until evenly distributed.
Step 4: Pour and Smooth the Mixture
Pour the egg mixture into your greased pie dish. Use a spatula or spoon to smooth the surface and distribute the filling evenly.
Step 5: Bake to Perfection
Place the pie dish in the center of your preheated oven. Bake for 30 minutes, or until the top is slightly golden and the center is set. You’ll know it’s ready when you gently jiggle the dish, and there’s no wobble in the center.
Step 6: Rest and Serve
Remove from the oven and let it cool for about 5–10 minutes before slicing. This resting time helps it firm up for cleaner slices. Serve warm.
Why You’ll Love This Recipe
Light and low-carb: No crust means fewer carbs without sacrificing flavor.
High-protein: Thanks to eggs and cottage cheese, it’s incredibly satisfying.
Simple ingredients: All pantry or fridge staples—easy to throw together.
Versatile: Perfect for breakfast, brunch, lunch, or dinner.
Meal-prep friendly: Stores and reheats beautifully for busy days.
Mistakes to Avoid & Solutions
1. Using watery spinach
Sautéed spinach holds moisture—if not drained well, your quiche can turn soggy.
Solution: After sautéing, press spinach in a clean towel or paper towel to remove excess water.
2. Overbaking
Quiche that’s baked too long becomes rubbery.
Solution: Bake just until the center is set and the top lightly golden (around 30 minutes). Check at 25 minutes if your oven runs hot.
3. Skipping the grease
Forgetting to grease the pie dish will make serving a mess.
Solution: Lightly grease with oil or spray, especially around the edges.
4. Uneven filling
If your ingredients clump together, some bites may be bland.
Solution: Mix thoroughly and spread evenly in the dish before baking.
5. Not letting it rest
Cutting into the quiche immediately can cause it to collapse.
Solution: Let it cool 5–10 minutes after baking to set properly.
Serving and Pairing Suggestions
This quiche is a standalone star for breakfast or brunch, but it plays nicely with others:
With a salad: Try arugula with lemon vinaigrette or a simple cucumber dill salad.
On the side: Pair with roasted potatoes or a warm whole grain like quinoa.
For drinks: Serve with iced green tea, a light mimosa, or a turmeric latte.
For brunch platters: Add fruit, toasted sourdough, and avocado slices for a balanced spread.
Storage and Reheating Tips
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap slices tightly and freeze for up to 2 months.
Reheating (oven): Warm at 325°F (160°C) for 10–12 minutes, covered with foil.
Reheating (microwave): Heat individual slices for 45–60 seconds. Let stand briefly before eating.
Avoid reheating repeatedly: It may dry out or become rubbery—reheat only once per portion.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, just thaw it first and squeeze out all the water before mixing it in.
2. Is cottage cheese lumpy in the final texture?
No, it blends well during baking and gives the quiche a smooth, creamy interior.
3. Can I add meat like bacon or sausage?
Absolutely. Cook it first and mix it in with the spinach and onion before baking.
4. What if I don’t have mozzarella?
You can substitute shredded cheddar, Swiss, or even crumbled feta for a different flavor.
5. Can I make this ahead of time?
Yes. Bake it, let it cool, and refrigerate. Reheat individual slices when ready to eat.
Tips & Tricks
– Use full-fat cottage cheese for a richer texture.
– Add a dash of garlic powder or black pepper for extra flavor depth.
– For even baking, place your pie dish on a baking tray.
– Let the eggs sit at room temperature for 10 minutes before mixing—they combine better.
– If making for guests, garnish with fresh herbs like chives or parsley after baking.
Recipe Variations
1. Mushroom & Thyme Crustless Quiche
Replace spinach and onion with 1 cup of sautéed mushrooms and 1 tsp fresh thyme. Proceed with the same egg-cottage cheese base and mozzarella. The earthy mushrooms pair beautifully with the creamy texture.
2. Mediterranean Twist
Use ½ cup chopped sun-dried tomatoes, ¼ cup crumbled feta, and a handful of chopped fresh basil instead of mozzarella and spinach. Bake as directed for a zesty, herbaceous version.
3. Spicy Southwest Style
Add ¼ cup diced green chilies, ½ tsp smoked paprika, and swap mozzarella for pepper jack cheese. Mix and bake as usual for a bold, spicy kick.
4. Broccoli & Cheddar Option
Use 1 cup finely chopped steamed broccoli and ½ cup sharp cheddar in place of spinach and mozzarella. Add a pinch of mustard powder to complement the cheddar flavor.
Final Thoughts
This crustless quiche came together on a whim but earned a permanent place in my kitchen. When the oven timer dings and the scent of onions, cheese, and herbs starts to fill the kitchen, it always feels like a quiet reward at the end of the day. I hope this recipe brings the same kind of calm, flavor, and ease to your table.
Served at a weekend brunch with friends or packed into a weekday lunchbox, this quiche fits seamlessly into any part of the week. I find myself coming back to it often, especially on days when all I have on hand is a carton of eggs and a spark of inspiration.If you try it, I hope it feels just as comforting for you as it did for me.
Cottage Cheese And Spinach Crustless Quiche
Print ThisIngredients
- 1½ cups cottage cheese
- 4 large eggs
- 1 cup sautéed spinach + chopped onion (already cooked and drained)
- A pinch of ground nutmeg
- ½ cup shredded mozzarella cheese
Instructions
Step 1. Preheat the oven: to 375°F (190°C) and grease a 9-inch pie dish.
Step 2. Whisk eggs, cottage cheese, and nutmeg: in a large bowl until smooth.
Step 3. Add sautéed spinach, onion, and mozzarella: stirring until evenly combined.
Step 4. Pour mixture into the dish: and smooth the top.
Step 5. Bake for 30 minutes: until golden and set in the center.
Step 6. Let rest for 5–10 minutes: then slice and serve warm.
